Mill residue in flour, and flour oxidation
Would the action of a fast spinning electric impact mill increase initial oxidation in the flour? I believe so, but I have no idea about how significant this increase might be. If someone has an idea, please explain the reasoning behind it.
Also, I just purchased a Wonder Jr. grain mill and I am concerned about stone residue in the flour. I can feel and hear the stones grinding against each other, very hard, when I set the mill to produce fine flour.
I am not very happy with this mill for this and a number of other reasons, and I am considering returning it. My dilemma is what grain mill would be better than this one in regard to flour finesse, and amount/type of unwanted grinding residue.
Initially, I chose the Wonder Jr. because of its versatility in grinding both seeds and nuts. Now I am considering substituting this one with the electrical impact Wonder Mill. Would the mechanism of this impact mill increase oxidation and metal residue in my flour more than the Wonder Jr., or would it be better in any of these regards? Which mill produces the least harmful amount/type of residue?
The German Wolfgang/Komo type, besides being pricier, scare me away because their grinding stones contain Aluminum Oxide. Also I don't want to buy one of those large mills that can be connected to a bicycle because I don't have the space for them right now.
Your advice and opinions are welcomed.